Whole ingredients. Shared traditions. Grilled to perfection.

There’s something magical about skewers over an open flame—especially when they’re packed with marinated steak, garlic, and warm Egyptian spices. Juicy, flavorful, and wildly simple, this recipe is built on a few pantry staples and a marinade that does all the heavy lifting. It's meant to be shared—just like the stories that get passed around with it.

⭐ What Makes It Egyptian?

While you’ll find grilled meats across the Middle East, Egyptian shish kabobs are typically made with beef, not lamb, and marinated in a bright mix of onion, tomato, vinegar, and cumin. My family’s version adds a few extra spices for depth, and we always let the beef rest for hours (or overnight!) for max tenderness.

🛒 Ingredients

Serves 4–6

2 lbs sirloin steak or beef tenderloin, cut into 1½-inch cubes
1 large onion, sliced + 1 onion grated
1 medium tomato, grated
3 tbsp white vinegar
2 tbsp olive oil
1 tbsp tomato paste
1 tsp ground cumin
½ tsp cinnamon
½ tsp ground coriander
¼ tsp cardamom
Salt and pepper to taste
Metal or wooden skewers (soak wooden ones if using!)

🧴 Instructions

Marinate the Meat
In a large bowl, whisk together the grated onion, grated tomato, vinegar, olive oil, tomato paste, and all the spices. Add the beef and sliced onions and toss to coat evenly. Cover and refrigerate for at least 4 hours—overnight is best!
Prep the Grill or Pan
Heat a grill (or grill pan) over medium-high heat. Lightly oil the grates to prevent sticking.
Skewer & Grill
Thread the marinated beef onto skewers. Grill for 3–4 minutes per side until browned on the outside and cooked to your liking inside. Don’t overcook—medium is where the magic happens.
Rest & Serve
Let the kabobs rest for a few minutes off the grill. Serve hot with roz bil shareya, grilled veggies, or a fresh salad like fattoush.

🥄 Whole Ingredients, Big Flavor

What I love most about this dish is how much flavor you get from real, whole ingredients. No bottled marinades, no shortcuts—just garlic, spices, and time. The vinegar helps tenderize the beef while the tomato adds umami and depth. This is how our ancestors did it, and honestly? They nailed it.

🍋 Optional Add-Ons

Marinate some onion wedges, bell peppers, or mushrooms and grill them alongside the meat
Squeeze fresh lemon juice over the kabobs just before serving
Serve with toum (garlic sauce) for an extra punch

💫 Final Thoughts

Shish kabob isn’t just a meal—it’s a ritual. It’s standing by the grill with your people, flipping skewers and telling stories. It’s the smell of spices on your fingers and the sound of skewers hitting the platter. And it’s my favorite way to bring Egypt a little closer, no matter where I am.

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